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TOOLS YOU WILL NEED: Large roasting pan, measuring cups & spoons, spoon for mixing, knife, large & small bowl.
INGREDIENTS:
 | 6 Portobello mushrooms (5-6 inch each) |
| Salt & pepper to taste |
| 1 cup soft milk goat cheese |
| 1/3 cup grated Asiago cheese |
| 2 cloves garlic, chopped |
| 1/4 cup oil-packed sun-dried tomatoes, drained & minced |
| 1 Tbsp chopped fresh oregano |
| 1 Tbsp olive oil |
| 6 French Rolls or buns, split |
| 2 oz chopped mixed green salad mix |
DIRECTIONS: Preheat the oven to 425 F. Remove the stems from the mushrooms & the gills from undersides, then season with salt & pepper to taste. To prepare the filling, combine the cheeses, garlic, tomato, basil, oregano salt & pepper in a large bowl & mix well. Spoon the filling into the mushroom caps. Pour the olive oil in a large roasting pan & heat in the oven until smoking hot. Place the mushrooms filling-side up in the pan & roast until tender, 15-20 minutes. During the last 5 minutes of roasting split the buns & toast them in the oven. Remove the mushrooms & buns from the oven. Place a mushroom on each roll, top with the greens, serve warm.
SERVINGS: 6 TIME: 30 minutes
SERVING TIPS: For low-carbohydrate meals omit the oregano & bread.
MUSHROOM SANDWICH